Preparation and Characterization of Flavored Sauces from Chinese Mitten Crab Processing By-Products

To achieve high-value utilization of Chinese mitten crab processing by-products, different types of sauces were prepared using crab legs (CLs) and crab bodies (CBs). Two processing methods, enzymatic hydrolysis and enzymatic hydrolysis coupled with the Maillard reaction, were employed to prepare the...

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Detalles Bibliográficos
Autores principales: Sun, Ying, Zhou, Yan, Ren, Yanmei, Sun, Jianan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818834/
https://www.ncbi.nlm.nih.gov/pubmed/36613267
http://dx.doi.org/10.3390/foods12010051

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818834/
https://www.ncbi.nlm.nih.gov/pubmed/36613267
http://dx.doi.org/10.3390/foods12010051

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